Here’s something quick and delicious for lunch! The addition of cream and cheese, makes the frittata oh-so-silky. And feel free to substitute any of the veggies/ meats.
6 eggs, beaten
1/4 cup cream
1 cup cheddar cheese
4-5 strips of bacon
One large potato, cut into slices
One cup of spinach
4 cloves garlic, chopped
1/2 cup cooked peas
1 tsp salt
1/4 tsp pepper
1/2 tsp red chilli flakes/ crushed red pepper, optional
Preheat oven to 210 deg C.
In a bowl, mix together the eggs, cream, salt and pepper.
On a stove on medium heat in a cast-iron pan or any oven proof pan, cook the bacon strips until crispy. Remove the bacon to a plate and chop into pieces. Discard all but about 2 tbsp of the bacon fat.
Add the potato slices to the bacon fat in the heated pan. Cook until soft and slightly browned. Add the spinach, peas, chilli flakes and garlic and continue to cook until the spinach is wilted.
Spread the veggies out into a single layer in the pan. Add the cheese on top of the veggies and let it just melt a bit.
Pour the egg mixture all over the veggie layer. Cook for a minute or two until eggs begin to cook and edges get set. Transfer the pan to the oven.
Cook in the oven for 8-10 minutes until completely set. Broil for 2 minutes to crisp the top.
Remove and allow to cool slightly. Cut into wedges and serve warm with a salad for a lovely lunch! The kids loved it too 🙂
The veggies and bacon can easily be substituted or left out. Feta, ham, broccoli, peppers all make great additions. The frittata flavours are only limited by imagination! Enjoy!